| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Hungarian |
Hungary, Salad |
4 |
Servings |
INGREDIENTS
| 1 |
|
Cabbage head |
| 1/2 |
sm |
Onion |
| 2 |
tb |
Chopped green pepper |
|
|
Good white vinegar |
| 16 |
oz |
Real sour cream |
|
|
Sugar |
|
|
Salt and pepper |
|
|
Paprika |
| 1/2 |
sm |
Onion Minced and add to bowl. |
| 2 |
tb |
Chopped green pepper. |
| 3 |
tb |
White vinegar. |
| 16 |
oz |
Real sour cream. |
| 1 |
ts |
Sugar. |
|
|
Salt, about 1/2 tsp. |
|
If |
you try one of my recipes please tell me what you think. |
|
|
E-Mail me at: june4@interaccess.com |
INSTRUCTIONS
SLICE CABBAGE HEAD INTO SLAW
PLACE SLAW INTO BOWL
ADD
There are two kinds of cole slaw served in Hungarian households. One is the
oil and vinegar slaw that is usually served in Winter, and the other is
this recipe for sour cream cole slaw that does not contain any oil. It is a
light, refreshing slaw, creamy and zesty. A perfect salad to accompany a
summer meal. Regards, June Meyer.
Wash hands and take off rings. Place your hands into the slaw, mix and
squeeze the slaw so it makes some juice. This will make the slaw limp.
Taste, add more salt if needed. Add more vinegar if more "bite" is wanted.
Sprinkle Paprika on top for beauty. WALT Refrigerate till serving time.
Good the next day also. Serves 4 to 6.
Posted to EAT-L Digest 11 Dec 96
From: Walt Gray <waltgray@MNSINC.COM>
Date: Wed, 11 Dec 1996 23:21:53 -0500
A Message from our Provider:
“You can fool yourself. You can never fool God”